macaroni salad
Ingredients
1 1/2 C chopped celery
1 red bell pepper
2 jalapeños (seeds removed)
1/2 C diced red onion
1 340g box of macaroni
DRESSING
2 tbsp dijon mustard
1/4 C apple cider vinegar
3/4 C vegan mayo
1/2 tsp salt
1/2 tsp pepper
1/4 C vegan sour cream (I used Tofutti)
3 tbsp fresh lime juice
1/4 cup fresh dill
**Serves 8-10 people
Instruction
Fill a large pot with water and bring to a boil. Wash and chop the veggies into bite sized pieces and set aside. You may want to dice the red onion and jalapeno smaller than the other veggies but totally up to you and your preference.
Add the dressing ingredients to a blender and pulse until everything looks smooth. If you don’t have a blender you can put the ingredients into a bowl and whisk until combined. Set aside.
Add the macaroni noodles to the boiling water and cook until al dente. My noodles were boiling for about 7 minutes. Try not to over cook the noodles because the dressing will continue to absorb into the pasta as it sits.
Drain the pasta and rinse with cold water for about a minute. Let the pasta sit for a few minutes in the colander to avoid excess water in your salad.
Add the cooked pasta, chopped veggies and dressing to a large bowl and toss well until everything is evenly coated and combined. Serve chilled or at room temperature. This salad can be stored in the fridge for up to a week.